Casey Luber Seiden MS, RD

P-E-S-T-O

Probably one of my favorite condiments, toppings, eat-by-the-spoonful creations to exist… pesto! I love that you can whip one up in a handy food processor with almost any ingredients and it always turns out great. I didn’t think I would be able to even think about food after a gargantuan brunch, but I stumbled upon some recipes for a last-minute Easter brunch and ran to my fridge to use up the last of my spinach.

SO MUCH chicken and pancakes courtesy of Jacob’s Pickles

I can’t say this is the most accurate recipe for pesto- I tend to toss measuring out the window and make frequent substitutions- but it still tastes wonderful and looks amazing!

Spinach Walnut Pesto

Makes about 1 cup

2 cups fresh spinach

1/4 cup chopped walnuts

1/4 cupgrated parmesan cheese

1/4 cup olive oil (can always add more as you blend)

2 garlic cloves

1 cup basil leaves

One of my substitutions- I don’t usually keep basil on hand, but I do always have my basil-scented olive oil from O&CO, so I used about 2 tablespoons of this wonderful product instead